I did it!
So my Beehives voted for what activity they wanted to do. 3 out of 10 voted to learn how to make candy. Harumph. I didn't know, how and I couldn't find anybody else who knew, so it was time for Library books and google searches, even contacting my old mission president's wife. Hard candy and lollipops are pretty easy you just follow the recipes. Then I moved on to toffee. I LOVE TOFFEE. I love almond roca, I love English toffee, I love Skor bars, and I was bound and determined to make toffee. Turns out toffee is pretty hard to make. I have tried at least 6 different recipes multiple times. I tried about 14 times to make a toffee that was hard yet not break your teeth hard. I DID IT! I do what I normally do and took bits and pieces from a bunch of stuff until it works. Well it did and it is TASTY!
Now I just need to figure out what to do with all this toffee!
Here it is if you have any desire to have yummy homemade toffee.
Coarsely grate 2 cups milk chocolate
Coarsely grate 2 cups almonds
Layer 3/4 of the almonds on a 13x15 cookie sheet
In heavy frying pan, melt 1 pound butter (must be butter). Add 2 cups sugar, and 1 cup whipping cream, cook on medium heat and stirring constantly (don't even think about answering the phone), with a flat bottom utensil. Keep the temp low- it takes a while so be patient
When the color of the sugar/butter mixture starts to change from the creamy yellow to a soft tan color, (If you have a candy thermometer it is somewhere between 280 and 300 degrees)pour evenly over the almonds and chocolate on the cookie sheet. . Sprinkle the remainder of the chocolate on top with the remainder of the almonds on top of the chocolate. Lightly pat the nuts into the melting chocolate. Place in refrigerator at least 24 hours. Break up and serve at room temperature.